Easy Stir-Fried Basil Beef (Phat Krapow) in 12 Minutes
Phat Krapow is the most common street food in Thailand. If anyone had asked, “What do you want to eat?”, and the reply was, “Anything.”, Phat Krapow is what we will go for, hence, it has even earned the name “anything dish”.
Although often made with minced pork, today I’m going to make it with minced beef.
So this recipe is called “Phat Krapow Neua Khai Dow“, or Stir Fry Basil Beef with Sunny-side up Egg. It’s simple to make, and yet is super delicious with all the complex saltiness and spiciness mixed in each bite. Not to mention with the egg yolk dripping over the crispy deep-fried egg white on top of fragrant Jasmine rice.
This recipe serves 2.
Ingredients
Minced beef – the main protein for this dish. It can be substituted with ground chicken or ground pork.
Sunny-side-up egg – which is another important element of this Phat Krapow dish. The runny yolk adds richness to the beef; while the crispy egg white adds a crunchy texture. For a well-done egg, let it cook for an additional 3-4 minutes in the wok.
Sweet basil leaves – with stems removed and the leaves washed. In Thailand, Holy Basil is commonly used for extra freshness and heat; while outside of Thailand, Sweet Basil is used as it is easier to obtain. Sweet basil also gives a subtle sweetness to the dish.
Cooking oil – unscented. Additional oil makes the egg white crispy around the edges (similar to deep-frying). It also cooks the beef in a lovely garlicky flavour.
Garlic – which is minced and fried until crispy and golden brown (caramelized). This helps infuse the flavours into the cooking oil.
Red bird’s eye chillies – where the amount is up to one’s spicy tolerance level. Do not omit completely as a little spicy kick is needed to elevate the basil beef. Balance the spiciness by adding a little more sugar, if needed.
Fish Sauce – which is another mandatory ingredient. Used in the basil beef itself, over the egg and as a condiment with cut chillies, it provides a deep umami flavour and ties everything together.
Salt to season the minced beef.
Sugar, which is optional. Adding some sweetness helps balance the saltiness from the salt, fish sauce and oyster sauce, while cutting the spiciness from the red chillies.
Oyster sauce – another ingredient that adds umami to the Phat Krapow.
Steps
Here are the brief steps to make Phat Krapow (Stir Fry Basil Beef version):
- Deep fry the egg until crispy on the sides, and set it aside.
- Fry the garlic until crispy and golden brown.
- Fry the minced beef and seasonings until well-mixed and cooked.
- Add the chilli and mix.
- Taste and adjust.
- Stir in the basil leaves until combined.
- Dish it out on a plate of rice.
- Serve with the sunny-side-up egg and cut chilli with a splash of fish sauce.
Tips
- Using slightly more oil helps to make the edges of the egg white crispy.
- When the oil is hot, scoop some of it up and pour them over the egg yolk to cook it slightly. This cooks the egg white over the yolk.
- Caramelizing the garlic before adding the beef adds a subtle depth of flavour.
- Sugar is optional to balance the saltiness from the salt and fish sauce, and the spiciness from the chilli later.
- In Thailand, about 1 tsp of MSG is usually added with the seasonings; however, it can be omitted (like in this recipe!).
- Be careful when frying the chilli as the capsaicin fumes released can irritate the throat.
- Mix in the basil leaves until just done for maximum flavour. This takes less than 30 seconds.
- Drizzle some fish sauce over the egg for an authentic taste.
- Make sure to watch the full video to see how I made it exactly!
Storage Instructions
This Phat Krapow dish is best served immediately once cooked so that the freshness of the basil and fragrance of the fish sauce can be enjoyed.
If there are leftovers, the minced beef can be stored in the fridge for no more than a day or overnight. Make sure to reheat before serving.
I do not recommend freezing this dish as the thawing process will alter the texture of the basil beef.
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- Simple Thai Basil Chicken Recipe | Pad Kra Pow Gai
Stir Fry Beef Basil (Phat Krapow Neua)
Equipment
- Wok
- Turner
Ingredients
- 1.5 tbsp cooking oil, for deep frying
- 1 egg
- 6 cloves garlic, minced
- 320 g beef, ground/ minced
- 1/4 tsp salt
- 1/2 tsp sugar, optional
- 1/2 tsp fish sauce
- 1/2 tbsp oyster sauce
- 6 red bird's eye chillies, washed and sliced; adjust according to spicy tolerance
- 50 g basil leaves, washed, stems removed
- 1 green chilli, chopped
- 1/2 tsp fish sauce, to drizzle
Instructions
- Prepare all the ingredients.
- Add the cooking oil to a wok over medium heat. Let it warm up before cracking the egg over the wok. Cook the egg sunny-side-up style for 1.5 to 2 minutes, or until brown and crispy along the edges. Scoop some hot oil and pour over the yolk while cooking it. Remove from the wok and set aside.
- Add the garlic to the wok and fry for 1.5 minutes, or until crispy and golden brown.
- Add all the minced beef, stirring and spreading it evenly in the wok.
- Add salt, sugar, fish sauce and oyster sauce. Stir fry for 45 seconds, or until the seasonings are well-distributed and the beef is well-cooked.
- Add the red chillies and stir fry for 5 to 10 seconds to infuse the chilli flavours.
- Taste and adjust. When it's perfect, add the basil leaves and mix for 30 seconds, or until just combined. Switch off the heat.
- Dish out onto a plate of rice, and top with the crispy fried egg. Serve with chopped chillies drizzled in fish sauce.
Video
Notes
- Using slightly more oil helps to make the edges of the egg white crispy.
- When the oil is hot, scoop some of it up and pour them over the egg yolk to cook it slightly. This cooks the egg white over the yolk.
- Caramelizing the garlic before adding the beef adds a subtle depth of flavour.
- Sugar is optional to balance the saltiness from the salt and fish sauce, and the spiciness from the chilli later.
- In Thailand, about 1 tsp of MSG is usually added with the seasonings; however, it can be omitted (like in this recipe!).
- Be careful when frying the chilli as the capsaicin fumes released can irritate the throat.
- Mix in the basil leaves until just done for maximum flavour. This takes less than 30 seconds.
- Watch the video to see how I made it!